HOW TO COOK EYE OF ROUND ROAST BEEF
Eye of round, a simple boneless beef roast, is what's called a "whole muscle" cut of beef. It's one of the best cuts for sandwiches with gravy or for making Beef Wellington....and leftovers, too. Whether you're cooking eye of round with a slow cooker, InstaPot (Instant Pot), or your oven, this roast is delicious.
Provided by Alli
Categories Main Course
Time 1h10m
Number Of Ingredients 10
Steps:
- Slather the roast with the olive oil on all sides, then season the roast with the salt, garlic, and black pepper. Place the roast into a large freezer bag; seal the bag and place it into a bowl in the fridge.
- 1-2 hours before you want to cook the eye of round roast, remove it from the plastic bag and let it rest on the counter, uncovered. This will let the roast rest and also removes the chill from the meat so it can cook much move evenly.
- Preheat the oven to 450 degrees F. Place the prepared roast into a greased 12-inch cast iron skillet or roasting pan, then into the oven on the center rack. Roast the meat, uncovered, for 20-25 minutes or until very nicely browned all over the top and bottom.
- Reduce the oven temperature to 325 degrees F.; continue to cook the roast, uncovered, for 45-60 minutes, just until it reaches 125 degrees F. at the center of the roast. Begin testing the internal temperature of the roast at about the 40 minute mark to be sure you don't overcook the roast - this is very important.
- When the roast reaches the internal temperature of 120-125 degrees F. at the center, remove it from the oven, placing it onto a large cutting board. Cover the roast well with foil; let the roast rest for 20-30 minutes.
- While the roast rests, make the pan sauce. Over medium heat, add the wine to the drippings in the skillet or roasting pan; use a whisk to remove any of the attached bits of fond that are stuck to the bottom of the skillet. Continue whisking until the wine is nearly evaporated, then stir in the broth and heat until simmering.
- In a small bowl, combine the butter with the flour to form a paste, then add to the simmering broth, cooking over medium low for 8-10 minutes or until nicely thickened; season the sauce to taste with salt and pepper.
- Using a sharp carving knife, cut the roast into slices, across the grain. Place the slices onto plates; drizzle with the pan sauce, as desired.
Nutrition Facts : Calories 254 kcal, Carbohydrate 2 g, Protein 33 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 102 mg, Sodium 459 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
TENDER EYE OF ROUND ROAST
Expand your culinary arsenal with this hearty, Paleo-friendly meal from Russ Crandall of The Domestic Man.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 2h30m
Yield 4
Number Of Ingredients 10
Steps:
- Combine the oil, salt, pepper, thyme and garlic into a paste, then rub all over the roast. Set aside at room temperature for 1 hour. Forty minutes into the hour, pre-heat the oven to 500 degrees F.
- On a baking sheet, place two sheets of Reynolds Wrap® Aluminum Foil large enough to cover the roast. Place the roast on the foil sheets and transfer everything to the oven. Roast for 6 minutes per pound.
- Remove from the oven. Fold up the foil so it wraps the roast then return it to the oven. Reduce the oven temperature to 170 degrees F and roast for one hour. After an hour, check the internal temperature with an instant-read thermometer: 120-125 degrees F will yield a rare center, 130-140 degrees F will yield a medium-rare center, and 140-150 degrees F will yield a medium center.
- When the roast is finished, remove it and set it on a cutting board to rest. Transfer any drippings from the roast into a saucepan, then combine with the red wine and beef broth. Bring to a simmer over med-high heat and reduce by 1/4; reduce heat to medium-low and whisk in the cubes of butter one at a time until incorporated into the sauce. Add salt and pepper to taste and set aside.
- Slice the roast into 1/2 inch thick slices and serve with the pan sauce poured on top.
Nutrition Facts : Calories 685.2 calories, Carbohydrate 2.2 g, Cholesterol 198.9 mg, Fat 25.6 g, Fiber 0.3 g, Protein 99.7 g, SaturatedFat 10 g, Sodium 1230.8 mg, Sugar 0.2 g
EYE OF ROUND ROAST
Make and share this Eye of Round Roast recipe from Food.com.
Provided by lisa724
Categories Roast Beef
Time 3h15m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Pepper roast and brown on all sides in 1 t olive oil.
- Remove roast and place in aluminum foil in roasting dish.
- Add onion soup mix and 1 cup white wine to skillet with roast dripping and bring to boil. Scrape up any brown bits from bottom of skillet.
- Pour mixture over roast.
- Seal roast completely in aluminum foil.
- Bake at 350 degrees for 2.5-3 hours.
- Remove, open packet and let rest for 15 minutes.
- Slice and serve with gravy.
Nutrition Facts : Calories 270.1, Fat 16.7, SaturatedFat 6.5, Cholesterol 69.3, Sodium 293.7, Carbohydrate 2.3, Fiber 0.2, Sugar 0.8, Protein 22.6
TENDER EYE OF ROUND BEEF ROAST ATK
Unusual method for turning an economical low-fat roast into a delicious, tender, juicy, pink inside delight! Follow the instructions to the letter for best results. The roast must be salted, wrapped and refrigerated for 24 hours before cooking. Cooking time is 3 hours total. The best thermometer to use is a probe thermometer with a cable to attach it to a digital controller outside of the oven.
Provided by cathyfood
Categories Roast Beef
Time P1DT6h
Yield 1 roast, 6-8 serving(s)
Number Of Ingredients 3
Steps:
- First day: Spread salt evenly over all sides of beef roast. Wrap in plastic and refrigerate 18 to 24 hours.
- Second day (start this process 2 1/2 hours before you wish to serve): Preheat oven to 225 degrees F. Prepare shallow roasting pan with rack.
- Unwrap roast, pat dry with paper towels. Rub vegetable oil over surface. Coat with 2 teaspoons ground pepper. Brown roast in a medium-hot skillet on all sides until dark brown, about 3 minutes per side.
- Place on roasting rack. Place thermometer probe in the center of roast, insert from end.
- Roast uncovered for about 1 hr 15 min to internal temperature of 115 degrees F. DO NOT OPEN OVEN DOOR. Turn oven off and leave roast in place for 30 to 50 minutes, until meat reaches 125 degrees internal temperature.
- Remove from oven, place on board. Cover with foil, and allow to rest for 15 minutes before slicing. The roast will be pink and juicy in the center.
Nutrition Facts : Calories 1.9, Sodium 1550.5, Carbohydrate 0.5, Fiber 0.2, Protein 0.1
PERFECT EYE-OF-ROUND ROAST
Yield serves 6-8
Number Of Ingredients 9
Steps:
- Preheat the oven to 500 degrees. Rub the roast with oil. Mix all of the remaining ingredients in a small bowl. Completely coat all sides of roast with the seasonings. Place roast in a 12- to 15-inch iron skillet. Put the roast in the oven and immediately reduce the oven temperature to 350 degrees. Roast the beef for 20 minutes per pound. You may use a meat thermometer and cook to 125 degrees for medium-rare beef or 135-140 degrees for medium. Cool for 15 minutes before carving. Cut into thin slices across the grain of meat.
TENDER EYE OF ROUND ROAST
Make and share this Tender Eye of Round Roast recipe from Food.com.
Provided by Kevin L.
Categories Meat
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine the oil, salt, pepper, thyme and garlic into a paste, then rub all over the roast. Set aside at room temperature for 1 hour. Forty minutes into the hour, pre-heat the oven to 500 degrees F.
- Put roast in a roasting pan on a grate,, top with sliced onions and parsley,, and add two cups water to het pan, plus beef bullion cubes. Roast for 6 minutes per pound.
- Remove from the oven. Cover the roast with the foil and then return it to the oven. Reduce the oven temperature to 170 degrees F and roast for one hour. After an hour, check the internal temperature with an instant-read thermometer: 120-125 degrees F will yield a rare center, 130-140 degrees F will yield a medium-rare center, and 140-150 degrees F will yield a medium center.
- When the roast is finished, remove it and set it on a cutting board to rest (cover with foil). Transfer any drippings from the roast into a saucepan - or just use the roasting pan -, then combine with the red wine and beef broth. Bring to a simmer over med-high heat and reduce by 1/4; reduce heat to medium-low and whisk in the cubes of butter one at a time until incorporated into the sauce. Add salt and pepper to taste and set aside. I have skipped the red wine and beef broth, used water from boiling potatoes, mixed in flour/potatoe water and it still tastes great.
- Slice the roast into desired thickness, I prefer thin, and serve with the pan sauce poured on top.
- Serve with Mash potatoes, gravy and green beans with Balsamic vinegar.
Nutrition Facts : Calories 552.1, Fat 19.9, SaturatedFat 7.9, Cholesterol 216.4, Sodium 2297.5, Carbohydrate 4.5, Fiber 0.6, Sugar 1.4, Protein 78.5
500°F EYE-OF-ROUND ROAST
My sister gave me this recipe. It is the best, easiest roast I have ever cooked. Serve with creamy horseradish sauce.
Provided by Susie Cream Cheese
Categories Roast Beef
Time 2h5m
Yield 1 roast, 4-6 serving(s)
Number Of Ingredients 2
Steps:
- Preheat oven to 500°F.
- Season roast to your taste; place on rack in shallow roasting pan. DO NOT ADD WATER OR COVER THE PAN.
- Place roast in the preheated oven and LOWER THE TEMPERATURE to 475°F.
- Roast at 475°F for 7 MINUTES PER POUND.
- Turn the oven OFF and leave roast in oven 2-1/2 hours. DO NOT OPEN OVEN DOOR UNTIL TIME IS UP.
- Remove roast and slice thinly.
Nutrition Facts : Calories 376.5, Fat 18.7, SaturatedFat 7.4, Cholesterol 154.2, Sodium 131.5, Protein 48.7
HIGH TEMPERATURE EYE-OF-ROUND ROAST
Eye of round roast is roasted at 500 degrees F. This recipe takes a very tough piece of meat and makes it so tender and delicious. Feel free to improvise with the seasonings and use garlic salt in place of regular salt. The easiest roast you'll ever cook!
Provided by Lyn N Barbour
Categories 100+ Everyday Cooking Recipes
Time 3h5m
Yield 6
Number Of Ingredients 2
Steps:
- Preheat the oven to 500 degrees F (260 degrees C). Season the roast with salt and pepper and place in a roasting pan or baking dish. Do not cover or add water.
- Place the roast in the preheated oven. Reduce the temperature to 475 degrees F (245 degrees C). Roast for 21 minutes (seven minutes per pound) then turn off the oven and let the roast sit in the hot oven for 2 1/2 hours. Do not open the door at all during this time!
- Remove the roast from the oven, the internal temperature should have reached at least 145 degrees F (65 degrees C). Carve into thin slices to serve.
Nutrition Facts : Calories 227.1 calories, Cholesterol 71.4 mg, Fat 12.6 g, Protein 26.6 g, SaturatedFat 4.9 g, Sodium 58.5 mg
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